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Backyard Blogging.

Skirt Steak With Grilled Peach Salsa

Enjoy this wonderfully sweet and spicy dish. This thin-cut steak gets a quick soak in sherry, a fast sear, and a shot of wood-fired grilling before being topped with grilled peach and jalapeño salsa. Skirt Steak with Grilled Peach Salsa is a true Tex-Mex feast.


2 Pound skirt steak
onion powder
sea salt
freshly ground black pepper
extra-virgin olive oil
sherry vinegar


5 Whole peaches, halved with pit removed
2 Medium Roma or plum tomatoes, seeded and diced
1 Medium jalapeño, minced
1/4 Cup yellow or red bell pepper
1/4 Cup finely diced red onion
2 Tablespoon chopped cilantro
1 Whole lime, juiced
1/4 Teaspoon ancho chile powder
1 Tablespoon honey
salt and pepper


Dust the steaks with onion powder, sea salt and freshly cracked black pepper, then drizzle with olive oil and a sprinkling of sherry vinegar on both sides. Let the meat marinate for 30 minutes, or up to 24 hours.

When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

Cut the peaches into halves or quarters, remove the pits, and put them cut-side down on the grill grate. Grill for 2 minutes per side, or until they begin to caramelize.

Remove the peaches from the grill. Let cool, then dice and toss them together with the remaining salsa ingredients. Add salt and more honey to taste. Allow the salsa flavors to blend for at least 10 minutes.

Place steaks directly on the hot grill grate and cook for about 2 minutes per side, or until done to personal preference.

When finished, remove the steaks from the Traeger and wrap them with aluminum foil. Allow wrapped steaks to sit for 15 minutes. Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Pour the juices back over the top of the skirt steak and serve with the grilled peach salsa. Enjoy!

Recipe and photo from Traeger.